Description
This Healthy Detox Salad is a nutrient-packed powerhouse! Loaded with fresh veggies like kale, broccoli, and red cabbage, plus crunchy almonds and pumpkin seeds, it’s tossed in a zesty lemon ginger dressing. Perfect for nourishing your body in a delicious way!
Ingredients
Units
Scale
Produce:
- 2 cups broccoli (finely chopped)
- 2 cups brussels sprouts (shredded)
- 1 cup carrots (grated)
- 1 cup cauliflower (finely chopped)
- 2 cups kale (chopped)
- 2 cups red cabbage (shredded)
- 1/2 cup fresh parsley (chopped)
- 1 tbsp fresh ginger (grated)
Nuts & Seeds:
- 6 oz almonds (chopped or slivered)
- 4 oz pumpkin seeds or sunflower seeds
Condiments:
- 1/2 cup fresh lemon juice
- 1 tbsp Dijon mustard
- 2 tsp honey
Oils & Vinegars:
- 3 tbsp olive oil
Baking & Spices:
- 1/4 tsp sea salt
Instructions
- Prepare the Vegetables:
- In a large bowl, combine the broccoli, brussels sprouts, carrots, cauliflower, kale, red cabbage, and parsley. Toss until well mixed.
- Toast the Almonds and Seeds:
- Heat a dry skillet over medium heat. Add the almonds and pumpkin seeds (or sunflower seeds) and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- Make the Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, grated ginger, and sea salt.
- Assemble the Salad:
- Pour the dressing over the salad and toss to coat evenly. Sprinkle the toasted almonds and seeds on top.
- Serve:
- Serve immediately or let the salad sit for 10–15 minutes to allow the flavors to meld.
Notes
- For added protein, top with grilled chicken, salmon, or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days (add seeds just before serving for crunch).
- Adjust the sweetness or tartness of the dressing by tweaking the honey and lemon juice amounts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Tossed
- Cuisine: Healthy, Vegetarian
